Enriched Soft Milk Chapatis| Roti Recipe for Breakfast
This is an easy soft enriched milk chapati recipe that is healthy, nutritious, and fairly quick to bring together. This roti Recipe has become one of our best delicious breakfast recipes. I trust you will enjoy it too.Find an easy-to-follow video tutorial of how I made this recipe at the end of this post.
Equipment
- 1 roti/ chapati pan
- 1 Rolling Pin
- 1 Mixing Bowl
- 1 teaspoon
- 1 Tablespoon
- 1 turner (Optional. You can turn the chapatis with a tablespoon if you dont have a turner)
- 1 Wooden Spoon
Ingredients
- 1 cup room temperature milk
- 1 &½ tsps heaped then melted marge or butter (Work separately with one tsp first. The ½ tsp will be used later in the recipe)
- ⅓ tsp salt
- 1 tbsp sugar
- 2 & ½ cups all-purpose flour (Could be slightly more or less)
- Some cooking oil to fry.
Instructions
- Begin by adding the milk, a teaspoon of the melted marge or butter, salt, and sugar to a suitable bowl.Use a wooden spoon to stir the mixture. Do not worry if all the sugar and salt doesn't dissolve now that the milk is at room temperature.
- Begin to add the flour to the mixture. First add 2 cups of flour and mix with your hands.Add the remaining flour, a little at a time, mixing with your hands until you get the mixture to a soft sticky dough. Depending on the brand of flour you're using, you may use slightly more or slightly less.Once all the ingredients are well mixed, gather the dough into a ball in your bowl. Cover the bowl with a clean kitchen towel and allow it to rest for 20 minutes. This rest time allows the flour to relax. It becomes softer, stretchy, and easier to work with when you let it rest.
- After 20 minutes, transfer the dough to a lightly floured surface.Knead the dough for 5 minutes.
- Next, roll it out into a rectangular shape that is about a centimeter or less in thickness.
- Apply the remaining melted marge or butter (half tsp) onto the surface of the rolled out dough until evenly spread.
- Begin to fold in the melted marge/butter along the length of the dough. Fold rather tightly until you get to the edge.Pinch off the edge with your fingers to keep the melted marge or butter sealed inside the dough, forming a ropelike shaped dough.
- Divide the dough into 5 to 6 equal pieces (If you are using a pan that is 11" in diameter. If it is smaller, you can reduce the size further.)You can use a knife to cut the dough and seal the ends of each piece with your hands as you cut. This is so the melted marge or butter remains inside each piece. I however prefer to use my hand to divide. I do this by holding the large piece between my thumb and index finger, ensuring that the part I want to cut is between these two fingers. I'll then squeeze the dough with the two fingers and cut it.I prefer using my hands because it's easier and it also partially seals in the marge or butter on both sides of the dough, making it easier for you to seal in the butter with your hands on the piece you've cut and the larger piece as you continue. The reason for sealing in the marge or butter is for the chapatis to form layers as they fry.So keep cutting until you have your pieces ready.
- This step is optional but you can cover the pieces with a clean kitchen towel and allow them to rest for 10 minutes. If you dont have lots of time, skip this step and go to the next step.
- Place your pan on your stove and heat it until hot, not smoking hot.
- As the pan is heating, begin to roll the first chapati piece to a nice round shape that is slightly smaller than your pan in diameter to allow for even cooking and space to turn.Reduce the flame to medium or medium-low heat depending on the intensity of the flame.
- Place your rolled out roti piece onto the pan and let it fry for about 30 seconds or until it starts darkening slightly. Sometimes it will form slight air holes.Meanwhile, roll the next piece to be ready after this first one is done.
- Evenly apply a teaspoon of cooking oil on the surface of the chapati piece. Turn it over with a turner or spoon and let it fry for a minute or so.Keep swirling it around the pan every 20 or so seconds, lifting it slightly with your turner or spoon to ensure it's frying well without burning.You can also gently press it with the turner or spoon. This helps the chapati to puff up, making it fluffy too.
- After it has fried on the bottom side, (having those delightful golden patches on that side) before turning the roti, apply a second teaspoon of cooking oil on the surface and flip the roti piece so it can now fry on the opposite side for about a minute also.Keep swirling the piece around the pan like you did earlier. This also helps to ensure even cooking.
- Once it has fried to a delightful piece with golden patches typical of chapati, flip it and allow a few seconds just to be certain the opposite side has fried well too.
- Transfer to a suitable platter or serving dish lined with paper towels to drain out any excess oil.
- Repeat the above process for the remaining pieces until they are all done.
- Enjoy your delicious chapati with a favorite beverage or just as they are.You can also serve them with stew, curry, or vegetables.Chutney is also a wonderful side option to these soft buttery chapatis.Try the recipe and enjoy. Enhance your hospitality for the glory of God.